Satisfy your inner sweet tooth with these clean bounty-bar-inspired bites. They are high in protein, iron and zinc to support growth and a strong immune system, and are a good source of fibre.

Ingredients

1 cup shredded coconut, plus 1 tsp for decoration

2 Tbsp rice malt syrup (or honey)

1 ½ Tbsp coconut oil

1 Tbsp coconut milk

6 squares 70% cocoa dark chocolate (or milk chocolate)

Method

Line a 12-hole mini muffin tin with ten paper cases. Place shredded coconut, rice malt syrup or honey, coconut oil and coconut milk in bowl of a small food processor and process until combined but still coarse.

Press about 2 tablespoons into prepared muffin hole. Spread melted chocolate over top and sprinkle with extra coconut. Place in fridge for 20 minutes to set.

Remove from tin and store in an airtight container in fridge for up to 4 weeks.

Kitchen notes

Recipe extracted from The Wholesome Cook: Recipes for Life’s Seasons by Martyna Angell, published by HQ, RRP $49.99. Available now in bookshops.